I’m so excited to share this grain-free flatbread recipe with you — it’s become a favorite in my house and I know you’ll love it too! There are three parts to this recipe, but it’s actually really easy to put together. You can also make any of the three recipes as a stand-alone side dish.
When making the switch to grain free, one of the biggest things most people miss is baked goods …
I’ve tinkered and toyed with so many different gluten and grain-free recipes and this one is by far my favorite for flatbread. Of course, these “alternative” flours can get expensive, especially if you’re like me and like recipe testing and trying new things. TIP: I get all my ingredients for this recipe at Thrive Market. They have everything I need at huge discounts, delivered right to my “test kitchen” for free!
The flatbread is so versatile. You can turn it into a pizza (my kids love that!), use it to scoop up dips or simply top it with some (grass-fed!) butter and jam. My favorite way to eat this flatbread is to make it into little English muffin-sized rounds and top them with creamed spinach and an egg fried up in lard.
It’s great for breakfast (a clean, healthy, modern take on eggs Florentine) or do as we do in my family every so often and enjoy it as breakfast-for-dinner!
Grain Free Flatbread Recipe with Spinach and Egg
- ½ cup almond flour
- ¼ cup arrowroot powder
- ¼ cup tapioca flour
- 2 TBSP coconut flour
- ¾ tsp Himalayan salt
- ½ cup water
- coconut oil or ghee for greasing the pan
- Whisk all the flours and salt together.
- Add the water and stir until completely smooth.
- Heat a nonstick skillet over medium heat and lightly grease the pan with a paper towel dipped in coconut oil or ghee.
- Pour a third of the batter into the pan.
- Let the bread cook and firm up on one side before flipping it over.
- Cook the breads for roughly 2 minutes on each side, then reduce the heat, cover, and cook until firm and golden, taking care not to burn.
- Repeat for the other two breads.
Coconut Creamed Spinach
- 1TBSP coconut oil
- 1 lb baby spinach
- 2 shallots, thinly sliced
- 1 clove garlic, minced
- ¾ cup coconut milk
- ½ tsp Dijon mustard
- 1 lemon, juiced and zested
- a dash of nutmeg (optional)
- sea salt and pepper
What to do
- Heat coconut oil in a large skillet and cook the spinach until just wilted.
- Transfer the spinach to a colander to drain out the excess water.
- In a small saucepan, sweat the shallots and garlic.
- Whisk in the coconut milk, mustard, lemon juice, and nutmeg.
- Cook and reduce slightly.
- Press all the excess water out of the spinach and return to the large skillet over medium heat.
- Pour in the coconut milk mixture, stir, and heat until warmed. Be careful not to overcook—we want the spinach to still stay bright in color!
- Season with salt, pepper, and lemon zest. Serve warm.
- 1 TBSP lard
- 3 organic eggs
- Maldon salt
- Heat lard in a frying pan over medium heat.
- Crack in three eggs and let the edges crisp up.
- Cover and reduce the heat slightly so that the whites become firm but the yolks stay nice and runny.
- Top with a sprinkling of Maldon’s perfect flaky sea salt.
What foods do you miss since switching to healthy living?
Discussion (43 Comments)
Hi there Katie.
Love the look of this recipe and will try it. Just one query…Isn’t tapioca a grain? As I’m not grain-free, just wanting to reduce gluten a little, it doesn’t matter to me. I’m just curious in case I want to recommend it to someone who IS grain-free and would like to get my facts straight.
Katie - Wellness Mama
Nope- tapioca is a root vegetable that is used as a thickener 🙂
Eager to try it!
Is the lard you use animal-product-free? Just curious.
Katie - Wellness Mama
No. Lard by definition comes from pigs…
I didn’t see how much nutritional yeast and nutmeg go into the spinach.
I’m out of arrowroot and I just went shopping! Can I double the tapioca flour instead?
The texture will be different, but you could try!
Hi there, I have read that arrowroot and tapioca are derived from the same root. This leaves me confused seeing as you have both included in the recipe. I have also read there is a difference between flour and starch. Do you believe this is the case and if so, why. I would really love to clear this up as even my local supplier doesn’t know the answer.
In step 2 of the instructions for the spinach you say to add nutritional yeast and nutmeg. However, they are not listed in the ingredients list. How much yeast and nutmeg should be used? I would like to make this as I recently had creamed spinach for the first time and really enjoyed it. Thanks and have a great day! Jennie
Katie - Wellness Mama
It is optional if you want to add…
I’m allergic to almonds, but other nuts are ok. What else could I use?
Can these be frozen?
I don’t see why not…
Wouldn’t the flatbread have a very high glycemic load with all that starch?